Sneak Peek Recipes

A Taste Of Our Recipes

Here’s an example of one day’s meals from our library of over 500 recipes. Specially tailored to your specific dietary needs, they are full of all the goodness and nutrients you need to give yourself a Total Body Reboot!

Breakfast example – Scrambled Eggs and Avocado


  • 3 Small Eggs
  •  100g Avocado
  •  Salt & Pepper
  •  ½ tsp Extra Virgin Olive Oil
  •  Chilli Flakes (to taste)


  1. Whisk the eggs with a fork in a cup or small bowl.
  2. In a small non-stick saucepan, heat ½ Tsp of olive oil. Pour in the eggs and stir gently with a wooden spoon for 1-2 minutes. 
  3. Remove the eggs from the heat when they start to thicken but are still a bit runny in places. Don’t overcook them or they will be rubbery. Transfer immediately to the plate.
  4. Season with salt and pepper to taste as well as a pinch of chilli flakes on top.

Lunch example – Garlic Prawns & Bok Choy


  • 1 Clove Garlic
  • Salt
  • 1 tsp Parsley, chopped
  • ½ Tsp Black Peppercorns, crushed
  • Lemon (for squeezing)
  • 180g Prawns
  • 1 tsp Chopped Parsley
  • ½ tsp Extra Virgin Olive Oil
  • 140g Bok Choy


  1. Mix together the crushed garlic, salt, crushed peppercorns and ½ tsp lemon juice. Add the
    shrimp and marinate for at least one hour, or up to overnight in the fridge.
  2. Dice Bok choy, then heat a large frying pan and add 1.2 tsp of olive oil. Add bok choy and stir
    fry for 2 minutes.
  3. Add the prawns and garlic mixture and cook quickly, tossing the prawns regularly. Cook the
    prawns until they have turned opaque (generally only 2-3 minutes).
  4. Serve prawns and garnish with chopped parsley.

Dinner example – Garlic Lemon Turkey


  • ½ Clove Garlic
  • ½ tsp Lemon Zest
  • Fresh Parsley
  • Salt & Pepper
  • 200g Turkey Breast
  • 150g Cauliflower
  • 100g Yellow Squash
  • ½ tsp Extra Virgin Olive Oil


  1. In small bowl, mix garlic, lemon peel, a pinch of parsley, salt and pepper. Using fingers, gently loosen skin covering turkey breast. Spread garlic-lemon mixture under the skin. Cover and refrigerate at least 1 hour but no longer than 8 hours.
  2. Heat oven to 160°C. On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in the thickest part of the breast and does not touch the bone. Brush turkey with olive oil.
  3. Roast uncovered for 2-2.5 hours, or until thermometer reads 75°C. Meanwhile, cut veggies into bite sized pieces and place on oven tray.
  4. Drizzle a ¼ tsp of olive oil over the top and season with salt and pepper. Roast for 40 minutes as turkey is cooking.
  5. Serve turkey with roast veggies.

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